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  2. TU Dublin School of Culinary Arts and Food Technology

    en.wikipedia.org/wiki/TU_Dublin_School_of...

    The TU Dublin School of Culinary Arts and Food Technology, based on the TU Dublin Grangegorman campus, Central Quad, provides education, training and research for the culinary, food, beverage and hospitality industries. [6] The School offers programmes from Level 6 Higher Certificate up to Level 10 PhD on the Irish National Framework of ...

  3. Brennans Bread - Wikipedia

    en.wikipedia.org/wiki/Brennans_Bread

    The business's slogan is "Today's Bread Today", referencing the fact that its bread is baked fresh every day. [10]The business's radio and television advertisements typically feature a narrator, speaking in a North Dublin accent, recounting conversations he has had with "auld Mister Brennan", referencing the business's founder, Joseph A Brennan.

  4. Gluten - Wikipedia

    en.wikipedia.org/wiki/Gluten

    In the European Union, all prepackaged foods and non-prepacked foods from a restaurant, take-out food wrapped just before sale, or unpackaged food served in institutions must be identified if gluten-free. [89] "Gluten-free" is defined as 20 parts per million of gluten or less and "very low gluten" is 100 parts per million of gluten or less ...

  5. 48 St. Patrick’s Day Desserts, from Guinness Brownies to ...

    www.aol.com/48-st-patrick-day-desserts-110000654...

    Of course, if you’re making them for the kids, you can just leave the alcohol out for a delightfully sweet, appropriate-for-all-ages St. Patrick's Day dessert. Get the recipe 36.

  6. Gluten-free diet - Wikipedia

    en.wikipedia.org/wiki/Gluten-free_diet

    The gluten-free diet includes naturally gluten-free food, such as meat, fish, seafood, eggs, milk and dairy products, nuts, legumes, fruit, vegetables, potatoes, pseudocereals (in particular amaranth, buckwheat, chia seed, quinoa), only certain cereal grains (corn, rice, sorghum), minor cereals (including fonio, Job's tears, millet, teff ...

  7. Chorleywood bread process - Wikipedia

    en.wikipedia.org/wiki/Chorleywood_bread_process

    The Chorleywood bread process (CBP) is a method of efficient dough production to make yeasted bread quickly, producing a soft, fluffy loaf. Compared to traditional bread-making processes, CBP uses more yeast, added fats, chemicals, and high-speed mixing to allow the dough to be made with lower-protein wheat, and produces bread in a shorter time.